Ceviche a la peruana

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This is -not- a Mexican recipe, but it's sufficiently interesting I thought I'd post it anyway. For one thing, it's worth noting that the author credits ceviche to Peru. Some of the ingredients (you might need a translator!) are surprising: roasted corn (cancha), sweet corn (maíz de mazorca), potatoes, sweet potatoes ... Ají is described as a mild chile, and rocoto -- well, it's just a garnish, I have no idea what it is. I can probably get most of these ingredients in Washington, DC, so if I make it I'll let you know how it turns out.